Wednesday, April 4, 2012

Salmon & Asparagus Frittata

This is one of those rare posts that provides insight into the kind of food that I eat on a daily basis (contrary to what you may believe if you read D*lish regularly, I don't eat chocolate, cookies and cupcakes 3 meals a day). I am a pretty healthy eater, but I don't blog about my day-to-day recipes as often, because let's face it, you'd rather gawk at photos of peanut butter cup bars, than say, photos of roasted chicken or quinoa and vegetables. However, this recipe had to make an appearance. It's super tasty and colorful, and with tons of protein, omega-3 fats, and essential vitamins and minerals, it also happens to be really good for you.

I discovered this recipe about a year ago and I was so intrigued by the seemingly unusual combination of ingredients, I had to give it a try. I've made several variations since, adding baby spinach, subbing fresh dill for dried oregano, and topping the dish with goat cheese (all of which I would highly recommend, although I've not included the dill or goat cheese in the recipe below). 

It's great because it's relatively quick to throw together and can work for breakfast, lunch, or dinner. Oh, and leftovers are perfect for a brown bag lunch. 

Bon appetit!

Salmon & Asparagus Frittata
Serves 4-8
1/2 lb red potatoes, cut into 1/2-inch cubes
6 whole eggs, lightly beaten
3 egg whites, lightly beaten
1/2 tsp salt
1/8 tsp black pepper
3 tsp olive oil
1 cup chopped yellow onion
1/2 cup chopped red bell pepper 
2 cloves garlic, minced
1 tsp dried oregano
8 oz asparagus, trimmed and cut into 3/4-inch pieces
12 oz salmon fillet, skin removed, cut into bite-size pieces
1-2 cups baby spinach

Bring lightly salted water to boil in a medium pot. Boil potatoes until just tender, about 7 minutes; drain and set aside.

Turn oven to broil. Combine eggs, egg whites, salt and pepper in a bowl.

I left my veggies chunky, for a less rustic look, chop them more finely

Heat oil in a 12" ovenproof skillet over medium-high heat. Cook onion, red pepper, garlic, and oregano, stirring occasionally, until vegetables are somewhat soft, about 3 minutes. Add asparagus and potatoes and cook for 3 more minutes. Add salmon and cook until opaque, another 3 minutes. Pour egg mixture and spinach into the skillet. Stir and reduce heat to low.

Cook, stirring occasionally, until egg begins to set but is still wet on top, 5 minutes. Then cook without stirring for another 5 minutes. Transfer skillet to broiler and broil until golden, 2 to 3 minutes. Remove from broiler and slice into 4-8 wedges, depending on how many people you're feeding/how hungry you are. Serve warm. If serving later, reheat gently in the oven at 350 °F. 

Source: adapted from SELF, April 2011

1 comment:

  1. I have to say that I don't like salmon but this looks pretty good!!